HOW TO MAKE BIZCOCHO DOMINICANO 

What makes Bizcocho Dominicano (Dominican cake) so special? The secret is that this cake is incredibly delicate in texture and sinfully delicious.

To prepare the pans – 2 tablespoon butter (salted), at room temperature – 2 tablespoon all-purpose flour For the cake – ½ pound all-purpose flour, (225 grams) – 1 ½ tablespoons baking powder, (see notes) – ½ pound butter (salted), (225 grams), at room temperature – ½ pound sugar (white, granulated), (225 grams) – 6 egg yolk, plus enough egg white to weigh ½ lb (225 grams) in total, at room temperature – 1 teaspoon lime zest, freshly grated – 2 teaspoons vanilla extract – ½ cup orange juice, at room temperature

Ingredients:

Prepping:

- Measure and weigh all the ingredients. Leave outside the fridge so they are all at room temperature when it's time to start baking. - Have filling ready (see above the recipe for links to several choices for the filling).

Before starting baking:

- Preheat oven to 350 °F [175 °C], or 325 ºF [163 ºC] for convection ovens. - Mix the flour and baking powder and sift together. Divide into thirds and set aside. - Grease the baking pans, and lightly dust with flour. Set aside.

Beating butter:

- Using the paddle attachment of your mixer, beat together butter and sugar at medium speed until the butter is light and fluffy and has a very light yellow color (about 4 mins).

Adding eggs:

- Add the eggs a third at a time, and continue beating until each third is well incorporated into the mixture (about 2 mins) before adding the next third. - Once eggs are added, with the mixer still running at mid-speed, add in vanilla and lime zest.

Adding juice + flour:

- Increase speed to mid-high, and pour in a third of the juice, when it is well combined (about two mins) add a third of the flour and mix for another 2 mins. - Pour in another third of the juice and mix for another 2 mins or until it is very well combined. Follow by adding another third of the flour, and mix for another 2 mins or until it is very well combined. - Pour in the last third of the juice and mix for another 2 mins or until it is very well combined. Follow by adding the last third of the flour, and mix for another 2 mins or until it is very well combined.

Filling the pans:

- As soon as you've stopped mixing the last batch of flour turn off the mixer, you should have obtained a fluffy batter with a smooth and even consistency. If necessary, scrape the sides and run for another minute to combine any unmixed batter that was stuck to the sides. - Pour in half the batter in each baking pan, making sure not to disturb the butter/flour cover.

Baking:

- Bake 30 minutes, or until a knife inserted in the center comes out clean (don't open the oven until after at least 30 mins). Cool to room temperature before removing from the pan.

Filling:

- Cut the cake crust, making them even. - Make an outer circle with the icing, and fill with the filling of your choice, spreading evenly. Place the other cake on top.

Decorating:

- To decorate the cake spread the meringue (list above the recipe) on top and around the cake, add decoration according to your taste and skills.

Serving & storing:

- This cake is best served at room temperature, in the fridge the butter will harden and the cake won't have the proper consistency. You can refrigerate for a couple of days, but put it outside the fridge until it reaches room temperature before serving.

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